Tortilleria Nixtamal

The tortilleria is the first known New York establishment to make its own nixtamal and grind it into fresh masa (corn dough). Nixtamal is corn that's been dried, and then cooked with lime (the mineral, not the citrus) in water. The resulting fresh tortillas??steamy, floppy and full of corn flavor??are really something to make a fuss over. There's other good food to be had, too. The fish tacos, described as Vera Cruz style (not the battered Baja style), are made with skate, which has a mild meatiness that works nicely with the flavorful tortilla. Tamales are made with the homemade masa dough, and are stuffed with chile verde and pork, chipotle pork-chicken, red chile with chicken, rajas, or the "Italian Special." We especially liked the chipotle variety, and the fusion Italian invention, which features juicy Italian sausage, mozzarella, peppers and onions, like a ballpark sub in tamale form.

• Cuisine(s): Mexican

  Hours: Sun,Fri,Sat 11am-9pm, Mon-Thu 11am-6pm

  Price: $

• Payment Types: cash

  Features: Takeout, Wheelchair Accessible

  Serving: Dinner, Lunch

• Alcohol: Beer/Wine

  Reservations: Accepted, Not Necessary

  Parking: Street